2 1/4 c Quick Oats, Uncooked
1/3 c Brown Sugar, Packed
3 tb Unbleached All-purpose Flour
1/3 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/3 c Cold Water
16 oz Cream Cheese, Softened
1/2 c Granulated Sugar
2 tb Brandy
1/2 c Dried Apricots, Fine Chop
1 c Whipping Cream, Whipped
10 oz (1 Jr) Apricot Preserves
1 tb Brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool
Soften gelatin in water; stir over low heat until dissolved. Combine
Cream Cheese and granulated sugar, mixing at medium speed on electric
mixer until well blended. Gradually add gelatin and brandy to cream
cheese mixture mixing until well blended. Chill until slightly
thickened; fold in apricots and whipped cream. Pour into crust;
chill until firm. Heat combined preserves and brandy over low heat;
cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel
cheese for Cream Cheese
Yields
10 Servings